Royal Rhubarb Recipe

Prepare rhubarb

Trim and wash the rhubarb stalks. Cut stalks into 1/2-inch pieces until you have about 4 cups.

Cook compote

In a medium saucepan combine 2 cups granulated sugar and 1 cup water over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Add the rhubarb pieces and 2 tablespoons lemon juice to the simmering syrup. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb softens and begins to break down, about 10–12 minutes. For a chunkier compote cook less; for smoother cook a minute or two longer.

Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness or lemon as desired. Let cool to room temperature, then chill in the refrigerator for at least 30 minutes to thicken.

Chill a medium bowl and whisk or beaters for 5 minutes in the freezer (optional). This helps the cream whip better.

In the chilled bowl combine 1 cup mascarpone, 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon orange zest and 1 teaspoon orange liqueur (if using). Using a hand mixer or stand mixer on medium speed, whip until soft peaks form and mixture is smooth and slightly airy, about 2–3 minutes. Do not overbeat — mascarpone can break. Taste and adjust sugar or zest.

Cover and refrigerate until ready to assemble. If the compote is very cold, set cream out 5 minutes before assembling so it is easily spreadable.

In a small skillet over medium heat melt 2 tablespoons butter. Add 1 cup sliced almonds and 1 tablespoon light brown sugar. Toast, stirring frequently, until almonds are golden and sugar has melted and coated the nuts, about 4–6 minutes.

Remove from heat and stir in 1 teaspoon sea salt. Spread toasted almonds on parchment to cool and crisp. Break into clusters if they stick together.

Assemble individual portions on shortbread cookies or cake slices: spoon about 1 to 2 tablespoons rhubarb compote onto each cookie or slice (adjust depending on cookie size).

Top the compote with a generous dollop (about 1 to 2 tablespoons) of the mascarpone cream.

Sprinkle a teaspoon of the crisp almond topping over each assembled piece.

Garnish each with a fresh mint leaf and dust very lightly with powdered sugar. If making a plated dessert, arrange 3–4 pieces per plate for sharing.

Serve immediately, or refrigerate assembled pieces for up to 2 hours. The compote can be stored in the fridge for up to 5 days and the cream for 24–36 hours; re-toast almonds if they lose crunch.